Mix all dry seasonings for the chicken together and coat each chicken thigh. Return chicken to the refrigerator and let spices marinate for one hour before cooking.

Meanwhile, place all of the chutney ingredients into a pot and mix until everything is combined.

Heat the mixture over medium-high heat and bring it to a boil, then reduce to a low simmer.

Cook until all liquid is absorbed and the apples have softened and caramelized. Remove from heat and allow to cool to room temperature for serving.

Remove chicken from the refrigerator and grill over medium-high heat (between 350-400 degrees). Cook chicken thighs until an internal temperature of 165 degrees is reached. Serve with apple chutney and freshly chopped cilantro.